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Gosia Cooks: Lublin-style pork chop with beetroot

12 September 2022

The secret of the Lublin-style pork chops is the unusual coating of flour and beaten egg, hence the characteristic appearance and a slightly different shape. It is also a healthier version of the classic pork chop. Serve with potatoes and pickled whole beetroots.

INGREDIENTS:

Ingredients for the marinade:

1/2 l of milk
1 onion
3 cloves of garlic
1 tablespoon of marjoram
1 teaspoon of salt
1/2 teaspoon of pepper

Ingredients for the breading:

1/2 kg boneless pork loin
2 eggs
wheat or buckwheat flour
salt pepper

Additionally:

whole beets
potatoes
clarified butter or lard for frying

Level: Medium

Preparation time: 40 minutes

Servings: 4 portions

Tips:

We marinate the meat the day before. Cut the pork into slices and crush it with a pestle. Put all the marinade ingredients in a bowl and mix. We put the meat in and put the bowl in the fridge overnight.

Drain the meat on a paper towel. Sprinkle with salt and pepper.

Put the wheat (or buckwheat) flour and beaten eggs in separate bowls. Coat the meat in flour, then dip it in the egg and immediately put it into a frying pan with hot lard.

Fry each cutlet for 2 minutes on each side over medium heat, being careful that the egg does not burn.

Serve the pork chop with potatoes and marinated beetroots.